FLAVOUR ASSESSMENT - BASIC CONSIDERATIONS IN REGARD TO FLAVOUR ASSESSMENT

被引：0
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作者：
HARVEY, HG
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来源：
CHEMISTRY & INDUSTRY | 1953年 / 44期
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
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页码：1163 / 1167
页数：5
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